Knife-wielding chefs put on a show at this communal Japanese grill.. In Short Benihana started out as a tiny four-table restaurant in New York City's theater district before becoming an international chain. Diners sit around large tables where chefs ostentatiously chop, slice, stir-fry and grill. Entree options are simple--shrimp, chicken, steak and scallops--and preparation is uniform. Every entree comes with a similar stock of sides: rice, onion soup, shrimp appetizer, iceberg lettuce drizzled with dressing, sauteed vegetables and green tea.
just what I was craving. of course we went for the hibachi dinner but we also wanted to try the spicy tuna roll which I have to say was prob the best I have ever had, yummy, spicy, and fresh. I chose the 'Splash & Meadow' meal which was steak and shrimp and my bf chose the 'Benihana Special' which was steak and cold water lobster tail. all the dinners some w/ Japanese onion and mushroom (delicious), salad, shrimp appetizer, hibachi vegetables, steamed rice, and dessert. I also order chicken fried rice on the side which was sooo good, already craving it!
I guess you can?t really go wrong with hibachi at any place but I had a great meal here, and the price was reasonable too. all that food, plus, 1 pina colada, 1 beer, and 1 hot tea, for under $100! (not inc. tax and tip). plenty of leftovers :)
Good food and experience, but....
Chefs from many different Asian countries, except Japan, prepare the food. Although the food is tasty, plentiful, and the experience is fun, this is NOT Japanese cuisine.